Description
Miso Caramel Gingerbread Ice Cream Sandwiches
Ingredients
Gingerbread Cookies:
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2 ¼ cups all-purpose flour
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1 tsp baking soda
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2 tsp ground ginger
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1 ½ tsp ground cinnamon
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¼ tsp ground cloves
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½ tsp salt
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¾ cup unsalted butter, softened
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½ cup brown sugar
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½ cup molasses
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1 large egg
Miso Caramel Swirl:
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1 pint good-quality vanilla ice cream (softened slightly)
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⅓ cup granulated sugar
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2 tbsp water
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¼ cup heavy cream
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1 tbsp white (shiro) miso paste
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1 tbsp unsalted butter
Instructions
1. Make Gingerbread Cookies
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Whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
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Beat butter, brown sugar, and molasses until fluffy (2–3 min). Add egg.
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Mix in dry ingredients just until combined.
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Chill dough 1 hour.
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Preheat oven to 350°F (175°C). Roll dough into 1.5-inch balls, flatten slightly.
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Bake 10–12 min. Cool completely.
2. Make Miso Caramel
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In a saucepan, cook sugar + water over medium heat until amber (don’t stir, just swirl pan).
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Remove from heat, slowly whisk in cream (it will bubble).
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Stir in miso paste and butter until smooth. Cool completely.
3. Assemble Sandwiches
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Swirl cooled caramel into softened vanilla ice cream. Freeze 4–6 hrs.
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Scoop ice cream onto 8 cookies, top with another cookie, press gently.
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Freeze sandwiches 15–30 min before serving.
Notes
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Chill cookie dough well to prevent spreading.
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Roll sandwiches in sprinkles, crushed gingerbread, or flaky salt for garnish.
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Store wrapped in the freezer for up to 2 weeks.
Nutrition
- Calories: 370 cal Per Serving
- Sugar: 32g
- Fat: 18g
- Carbohydrates: 48g
- Protein: 4g